Christmas sidecar

Here’s a Christmas take on the super-classic sidecar.

Ingredients

• One measure Sipsmith’s gin
• Half a measure Cointreau
• One measure Falernum
• One eighth of a measure citric acid solution
• Two measures of clementine juice
• Clementine peel to serve.

Serves one.

Shake all the liquid ingredients over ice. Pour into a chilled champagne coupe and garnish with clementine peel.

If you don’t have (or don’t believe in) citric acid, I’d suggest using something like juice of one lime instead (and the drink will be a little longer).

A sidecar is traditionally made with cognac, Cointreau (or some other triple sec) and lemon juice (1:1:1). I tried making this with cognac rather than gin, and it definitely did not improve it. It tasted muddled and unbalanced. So stick with the gin.